Lamb shanks - any good reason why I can’t just slow roast them?

I have a pot with a dimpled lid which slow roasts really well. You can use the disposable roasting bags but they aren't very eco-friendly. A Pyrex dish with a lid would be just as effective.

😋

Auntieflo

Sounds delicious Witzend. Are you having herby dumplings with your lamb stew?

Alas no! I don’t have the wherewithal for tonight, but will make sure I do for the ones in the freezer.

Sounds delicious Witzend. Are you having herby dumplings with your lamb stew?

I now have a huge pan of lamb stew on the hob - stock from the bones and lots of veg/pearl barley, but the chopped up leftover lamb (quite a lot) will only go in for the last 5 minutes or so. Plus peas.
Plenty for us tonight, plus two lots in the freezer.
Just as well dh loves anything like this.

Of course you can slow roast them.

I do them in slow cooker!1😋😋😋

It all sounds delicious, I love lamb (cooking a shepherd’s pie at the moment) and will do them in the slow cooker. Thanks everybody! 😋

Witzend

I did a slow roast for 3 hours. I’d thought they would be tricky to carve, but the meat just fell off the bone - in chunks, rather than neat slices, but who cares? Very tender, and enough for another meal. I’ll certainly do these again.

Never tried cooking them like this but definitely will now.

It is good, Norah
DS taught me that method 🙂

Allira

Norah

Our family love lamb. We slow roast lamb often with smashed garlic, rosemary sprigs, wine - slow in oven, covered, a few hours.

Leftovers are wonderful in risotto, soup, curry. Or so they tell us.

We make shallow slits in it and push a sliver of garlic and a small piece of rosemary into each slit.

I've read of that method. Imagine it's good.

I just bung it all in a roasting tin, overnight, in the fridge. If I have time before bed I turn it over in the liquid and again before Church turn it over again. Roast after Church. Works easily for me.

Norah

Our family love lamb. We slow roast lamb often with smashed garlic, rosemary sprigs, wine - slow in oven, covered, a few hours.

Leftovers are wonderful in risotto, soup, curry. Or so they tell us.

We make shallow slits in it and push a sliver of garlic and a small piece of rosemary into each slit.

Norah

Our family love lamb. We slow roast lamb often with smashed garlic, rosemary sprigs, wine - slow in oven, covered, a few hours.

Leftovers are wonderful in risotto, soup, curry. Or so they tell us.

That's pretty much how I do mine, but in the slow cooker rather than the over. The meat just falls off the bone. I only tend to do it when lamb is on special offer though.

Our family love lamb. We slow roast lamb often with smashed garlic, rosemary sprigs, wine - slow in oven, covered, a few hours.

Leftovers are wonderful in risotto, soup, curry. Or so they tell us.

PS, and virtually no fat! A big plus for me.

I did a slow roast for 3 hours. I’d thought they would be tricky to carve, but the meat just fell off the bone - in chunks, rather than neat slices, but who cares? Very tender, and enough for another meal. I’ll certainly do these again.

they are better slow cooked in liquid I find but i see no reason why slow roasting wouldn't be fine

I have a roasting tin with a lid, we use it for roasts as it keeps everything moist, the lid can always be taken off for the last 20 minutes if you want a crisp outside.

M&S stainless steel, not sure if they still make it but Judge make a similar one. It's easy to wash, too.

Absolutely! And then put the bone in for stock.

Thanks everybody - I will very slow-roast them with onions etc. - roast potatoes can finish in a hot oven while they’re resting.

I used to cook them in my slow cooker, never failed.

I slow roast my lamb shanks in foil for at least four hours. They’re delicious. 😋

Slow cook with onions, carrots, celery if you have it, add bistro powder mixed with water, some redcurrant, red wine and rosemary sprig.
Slow cook for at least 3 hours.

I don't see any reason why they can't be slow roasted.

paddyanne's suggestion looks good, or you could just use a covered pan or foil.

Have they come down in price a bit? When they were a very fashionable pub meal item their price rocketed; that is, if butchers could get hold of then at all. Mine couldn't because they were all going to the pubs...

I think they’d be terrific slow-roasted.
I do a Nigella slow roasted lamb shoulder (really slow, covered, in the slow oven overnight which is about Gas mark 1 if even that) ) which I serve with pomegranate seeds and mint and it is absolutely delicious